On June 26th, the new Canalha Comporta restaurant will open its doors at Sublime Comporta until October. Led by the chef João Rodrigues, in partnership with Paradigma Group, this new opening comes 7 months after Canalha opened in Lisbon and offers a product-based gastronomic proposal.
- An opening that enhances the hotel’s extensive gastronomic offer, starring Food Circle, its fine dining restaurant focused on fire and the use of its organic garden, Sem Porta, with a Portuguese essence, or the Beach Club, 10 minutes away from the hotel, among others.
- Canalha establishes itself as a product-based restaurant with a casual style. At its new location in Comporta, in the Alentejo coast, Canalha aims to evoke a relaxed atmosphere where simplicity and attention to top quality, fresh and local products are key factors.
- The new menu will be divided into starters, main courses to share, with various garnish options and a section with fresh and seasonal products.
- Some standout starters include Iberic charcuterie such as Maldonado cured ham, 100% acorn fed, Guilherme fresh goat cheese, Xaia anchovies, codfish fried cakes or traditional green eggs.
- Main courses such as squid with goat butter sauce, swordfish with lemon escabeche and capers or grilled summer vegetables with yolk and pork jowl are some of the chef’s signature dishes. In the daily and fresh products section, which will vary according to the season, various pieces of meat, fish and seafood prepared on the grill, will be available.
- Chef João Rodrigues is looking forward to this new project with enthusiasm, since he left the Feitoria restaurant as head chef in June 2022, where he received a Michelin star, that he maintained during several years, and after opening Canalha Lisboa in November 2023, in partnership with Paradigma Group, with whom he also collaborates in this new opening.
- Canalha Comporta will be open from Wednesday to Sunday, from 6:00 p.m. to 12:00 p.m., with last call for dinner at 11:00 p.m. From June to October 2024, it will be one of the options available for dinner, for guests and visitors from outside the hotel, along with Food Circle, Sem Porta, Botanic Bar and the Beach Club.
- The space is decorated in a way that combines traditional Portuguese elements with others from the surrounding area of Comporta. Between wooden and iron structures, the natural light of the restaurant stands out, as well as the display of local products. It accommodates up to 65 diners and it has an outdoor grill, with an outdoor patio, in addition to the indoor dining room.
- Sublime Comporta hotel, on the Alentejan coast, is set in a 17-hectare estate surrounded by pine and cork oak trees, wild dunes, rice fields and more than 60 km of white sand beaches. It has 23 rooms and villas, another 22 villas with compartmentalized rooms, as well as a spa, gym, tennis and paddle tennis courts and swimming pools.
Comporta, 5 May, 2024. Canalha Comporta is the new bet with which Sublime Comporta will strengthen its gastronomic offer, as of June 26 and until October, led by the renowned Portuguese chef João Rodrigues in partnership with Paradigma group.
The opening of Canalha Comporta, in a casual dining format, complements the extensive gastronomic offer already available at the hotel, starring Food Circle, among other spaces. Food Circle is the fine dining option led by chef Pedro Calhau that opens only in the evenings and accommodates up to 14 diners. Focused on the use of the organic garden where it is located and the use of fire, it offers a vegetable and refreshing gastronomic proposal.
The offer is also complemented by Sem Porta, of classic style and Portuguese essence; Sublime Comporta Beach Club, on Carvalhal beach, a 10-minute ride away from the hotel; and the Botanic Bar in front of the hotel’s entrance.
The new restaurant is linked to the success of the existing Canalha Lisboa, which opened in November last year, with both establishments sharing the same product-based philosophy, focused on top quality Iberic products and local and fresh ingredients. Simple-looking recipes that involve minimal intervention to respect product’s essence.
Canalha Comporta follows the lead of its predecessor in Lisbon, aiming to evoke in diners a feeling of closeness and warmth, within a relaxed and casual atmosphere. In a different setting to that of Lisbon -where the restaurant is located in a bustling and vibrant neighbourhood- Canalha Comporta wants to ensure that guests and diners enjoy the experience to the fullest extent: surrounded by the natural and relaxed environment of Sublime, next to the coast.
Designed for dinners, Canalha Comporta’s proposal adapts to different occasions; from meeting up for a Sunday family plan to enjoying good food with friends, drinking a few sparkling wines or beers. Flexibility is also reflected in the average bill on the menu, which adapts to all palates and pockets: «We are democratic and here the bill is set by the customer, which can range from 20 to 200 euros» – says chef João Rodrigues.
The menu will be divided into three elements: starters, main courses designed for sharing, with various garnish options and a section linked to fresh and seasonal products.
Among the starters, the emphasis is on the value of the product, with a selection of Iberic charcuterie such as Maldonado cured ham, 100% acorn fed, Cantabrian Xaia anchovies or Guilherme fresh goat cheese, among others. To whet the appetite, the chef also proposes classic Portuguese dishes, such as codfish fried cakes, potato salad or traditional green eggs.
Regarding main courses, some of the chef’s signature dishes, ideal to share, are the squid with goat butter sauce, the open face omelet with prawns and onions, the swordfish with lemon escabeche and capers, the grilled summer vegetables with yolk and pork jowl or the chicken thigh with chili and lime.
Some fresh, light and vegetable options include the cold cream soup of tomato and pink shrimp from our coast, the Organic tomato salad Cerquinha or the baked peppers.
Two rice dishes complement this section of the menu, with the «Surf and turf» fried rice and the fish and seafood rice, the latter recommended for 2 people.
Fish and seafood take center stage on the menu, in the seasonal products section, which will be described on the restaurant’s blackboards on a daily basis. Whole top quality pieces prepared on the grill.
Among the fish we can find brill, sole, sea bass and red mullet and, regarding seafood, different options will be available such as clams, pink shrimp from Algarve, Scarlett prawn and blue lobster. On the meat side: Alentejo lamb chops, Carnes Jacinto ribeye and ribeye in the bone and Maldonado Iberic pork presa. All protein can be accompanied by seasonal vegetables, boiled potatoes or fresh lettuce and onion salad, among others.
Desserts include homemade creations such as the traditional “Leite creme”, flan pudding, chocolate mousse with coffee powder, or peach, egg, and pistachio.
On the beverage side, there is a wide selection of cocktails: Margarita, Aperol Spritz, Moscow Mule or Expresso Martini, as well as vermouth with references such as Martini Rubino Riserva or Noilly Prat, in addition to a selection of beers and juices.
The wine list takes a tour by the different regions of Portugal, with local wines accounting for 85% of the proposal, which also has exclusive international from Spain, France and Italy.
Chef João Rodrigues is looking forward to this new project with enthusiasm, since he left the Feitoria restaurant as head chef in June 2022, where he received a Michelin star, and opened Canalha Lisboa in November 2023, in partnership with Paradigma Group, with whom he also collaborates in this new opening. «I am very excited about this opportunity to open Canalha in Comporta. It’s going to be a summer haven for those who travel to the Alentejo coast». – says the chef.
Canalha Comporta will be open from Wednesday to Sunday, from 6:00 p.m. to 12:00 p.m., with last call for dinner at 11:00 p.m. From June to October 2024, it will be one of the options available for dinner, for guests and visitors from outside the hotel, along with Food Circle, Sem Porta, Botanic Bar and the Beach Club.
The space is decorated in a way that combines traditional Portuguese elements with others from the surrounding area of Comporta. Between wooden and iron structures, the natural light of the restaurant stands out, as well as the display of local products. It accommodates up to 65 diners and it has an outdoor grill, with an outdoor patio, in addition to the indoor dining room.
Canalha Comporta thus becomes another space that complements the hotel’s culinary offerings. With it, Sublime Comporta aims to highlight a gastronomy that evokes origins, closely linked to the environment and the culture of the surrounding land.
Sublime Comporta, on the Alentejan coast, is set in a 17-hectare estate surrounded by pines and cork oaks, wild dunes, rice fields and more than 60 km of white sand beaches. It has 23 rooms and villas, another 22 villas with compartmentalized rooms, as well as a spa, gym and swimming pools.
ABOUT THE GASTRONOMIC SPACES OF THE HOTEL SUBLIME COMPORTA
ABOUT FOOD CIRCLE
Food Circle stands as an immersive dining experience, where every evening, 14 diners – a mix of international visitors and Portuguese regulars – gather around the round bar in a hut nestled in the hotel’s 1,500-square-meter organic garden.
With a unique dinner service, guests and visitors from outside the hotel start the experience by 8:00 pm with a welcome cocktail and a guided tour by the organic garden. Then they enjoy one of the two tasting menus: Fire or Earth, for 150 or 125 euros, respectively. Both include 9 courses and the Earth menu is completely vegan.
Its gastronomic proposal focuses on the use of fire, from the wood of pine trees that surround the hotel, and the use of the organic garden: from species such as lemon grass, fennel, or chocolate mint, to vegetables such as kale, Padron peppers, black tomato, lettuce and Japanese garlic. Closed Sunday and Monday, the space is open for dinner from Tuesday to Saturday.
ABOUT SEM PORTA
At Sem Porta, the hotel’s signature restaurant located in the main building of Sublime Comporta, guests and visitors from outside the hotel can enjoy seasonal cuisine featuring products supplied by local fishermen and producers, including those from Sublime’s own organic garden.
The gastronomic offer combines authentic regional flavors, typical of Portuguese recipes, with international touches. An eclectic wine list with an extensive selection of national and international wines is also available.
The opening hours are from 7:30 to 11PM, with previous reservation.
BEACH CLUB
Located on Carvalhal beach, 5km from the hotel, the Beach Club is the ideal place to enjoy a relaxed meal overlooking the Atlantic. It offers a selection of fresh seafood, Portuguese tapas and light dishes that capture the essence of summer in Comporta. This casual chic space is perfect for those looking for a relaxed dining experience by the sea. Open daily from 12-noon to 10PM.
BOTANICO BAR
Located in the heart of Sublime Comporta, Botânico Bar celebrates the beauty and complexity of nature with homemade infusions and cocktails that capture the essence of the organic garden with a proposal of appetizers, tapas, salads and sandwiches, with uninterrupted hours from 11:00 AM to midnight, every day.
CANALHA COMPORTA
This new restaurant is a new location for the existing Canalha Lisboa, which opened in November last year, with both establishments sharing the same menu based on traditional Portuguese recipes, quality raw products and a simple appearance that hides great techniques. Chef João Rodrigues will oversee the entire proposal and the restaurant team at Sublime Comporta.
ABOUT CHEF JOÃO RODRIGUES
João Rodrigues was born in Lisbon 46 years ago, and of the four brothers he was the most influenced by his father: “My father cooked, and he cooked very well. He made everything at home, jams, preserves. He loved to be at the table and mealtime was religious.” João grew up participating in activities such as hunting and fishing and shelling beans or soaking beans and, although he wanted to be a musician and marine biologist, he eventually began his studies at cooking school.
After doing his internship in Lisbon restaurants, where he worked with several chefs, and winning the Chef of the Year competition in 2007, João joined the team at Altis Belém, where he spent the next 13 years at Feitoria developing the trajectory for which he is now known. It is at Feitoria where João received a Michelin star.
The process of establishing close contact with producers was a more active endeavor between 2015 and 2017, the year in which he presented Projecto Matéria, the online platform of national producers with whom to develop initiatives that contribute to strengthening this network of contacts between producers, chefs and the community; reinforcing training, knowledge and the enhancement of the work of producers in Portuguese culture.
After the pandemic, João partnered with Paradigma to start the Residência project, an itinerant experience that traveled the country from north to south for 12 months, starting in Trás-os-Montes and ending in Madeira. A democratic project that allowed cooking enthusiasts to travel miles to enjoy gastronomy, visiting places, producers and restaurants, in close contact with the landscape, culture and traditions.
From this activist project, João Rodrigues and Paradigma moved on to Canalha. The name, explains João, “is inspired by the Spanish term, which implies an irreverent attitude, but it also reminds me of my grandmother Lucinda, from Porto, who used to call us canalhada”. A product and neighborhood restaurant, without concept or pretensions. A space open to everyone.
Chef João Rodrigues leads the gastronomic proposal of the new Canalha Comporta restaurant, although the concept, operations and branding have been developed by the Paradigma Group.
Their next project, Monda, will open in 2025, a gastronomic restaurant in Lourinhã, in an agricultural reserve 500 meters away from the sea, with eight rooms, orchard and livestock.
EVERYTHING YOU NEED TO KNOW
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Madrid · Spain
Beatriz de la Fuente · beatrizd@mateoandco.es